Classic Kerala recipe to making Ayala Thoran or Mackerel stir fry
Made with grated coconut and spices, this 20-minute dish tastes best with steamed rice
When it comes to Kerala cuisine, coconut plays a key role. From seafood dishes like meen pachamanga curry to puttu or steamed rice cakes to avalose unda, coconut is used in many forms to perfect the cuisine. Ayala Thoran uses coconut in grated form, as its base, along with a few spices. The word 'thoran' itself translates to dry meat or vegetables combined with coconut. In my recipe, we use the stir-frying technique of cooking to make this dish. Here's how you can make it:
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
500 gms Mackerel or Ayala
3 to 4 green chillies
2-inch ginger chopped
2 garlic cloves chopped
3 pieces of Malabar tamarind or kudampuli
3 sprig curry leaves
1 medium sized onion (Note: Use shallots, as a substitute for onion as it will add more flavour)
½ tsp turmeric powder
½ tsp mustard seeds
1 cup grated coconut
1 tbsp coconut oil
¼ tsp fenugreek powder
Salt to taste
Water
Method
Step 1: Clean the mackerel thoroughly. In a clay pot or manchatti, add the fish pieces with three pieces of Malabar tamarind, one fourth teaspoon of turmeric powder, salt and half a cup of water. Cover and cook until well done. Strain any excess water, if there is.
Step 2: Separate the bones from the fish and then tear the flesh into small chunks, using your hand. Keep aside.
Step 3: Combine the grated coconut, with a few curry leaves and one-fourth teaspoon of turmeric powder and keep aside. Chop the green chillies, ginger, garlic and onion separately. Keep aside.
Step 4: Heat one tablespoon of coconut oil in a pan, add half a teaspoon of mustard seeds and let it splutter. Add chopped onions and sauté for about four minutes.
Step 5: Add chopped ginger, garlic and green chillies. Sauté for another two minutes.
Step 6: Once the coconut is added, sauté for another minute. Add curry leaves too.
Step 7: Add the cooked fish chunks, two or three pieces of Malabar tamarind and one fourth teaspoon of fenugreek powder. Stir well and adjust the salt as required. Cover and cook over low heat for about two to three minutes.
Step 8: Ayala Thoran is now ready! Serve and enjoy with boiled rice or chappati.